Venetian Catering in Las Vegas

Catering to Today's Mindset and Palate

Venetian Catering in Las Vegas

Catering to Today's Mindset and Palate

Custom Menus

Diverse, gourmet menus tailored to group needs and tastes.
Sustainability

Locally-sourced, organic, and artisanal ingredients.
Master Chefs

World-class chefs and banquet executives with deep backgrounds in fine dining.

Exhibit Booth Catering

Healthy, delicious, and beautifully presented, let us provide that finishing touch for your exhibit space.
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Event organizers should speak with their Catering and Conference Manager to coordinate banquet needs.

Tailored to the Modern Palate

Guest-focused for the best possible experience

Distinguished French Master Chef Olivier Dubreuil and Executive Banquet Chef Jerome Ducrocq are the culinary visionaries behind our industry-leading F&B program. We can create custom gourmet menus to suit the needs of both large and small groups, and we tap into the diversity of our kitchen staff to craft ethnic-inspired dishes, often fusing multiple culinary traditions in innovative ways. Choose Venetian catering for all your culinary needs and special events.

We feature vegan, vegetarian, and gluten-free options on nearly every menu, and minimize use of processed and GMO foods.
Local sourcing reduces our carbon footprint and allows us to cook with the freshest possible ingredients.
We continually track consumption to identify waste reduction opportunities, and regularly donate leftover items to local food banks.

Meet Our Chefs

Chef Dubreuil was born in a coastal town near Bordeaux, France, where creating family meals using fresh, local ingredients became his tradition.

Born in Calais in the north of France at the border of Belgium as the third generation of his family-owned butcher shop. From the youngest age, chef Ducrocq’s father taught him the value of the food industry.

Chef Singh’s father enjoyed hosting friends and relatives in the evenings at their home. Chef Singh began to learn how to cook to help prepare these community dinners everyone looked forward to. He learned early in life that “food feeds the belly, thoughts feed the mind, but love is what feeds the heart.”

Chef Brégardis was born and raised in Vendéein western France. He grew up splitting his time between there and Brittany, where his grandmother and most of his extended family lived. Vivid memories of his grandmother donning her apron and making buckwheat crepes and buttery Gâteau Breton for the whole town planted the seeds for his love of pastry.